No-Bake Vegan Chocolate Cheesecake Cups

Divide the crushed cookie crumbs evenly between ~6 oz. jars or glasses, adding ~2-3 tablespoons of cookie crumbs per container. Rinse your blender if necessary.

CHEESECAKE: Melt the chocolate chips in a heat-proof bowl in the microwave in 15-second increments. You can also do this on the stovetop by adding the chocolate chips to a small glass or metal bowl and carefully placing the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted (~5 minutes).

To the rinsed high-speed blender*, add cashews, coconut yogurt (starting with the lesser amount), maple syrup, lemon juice, and salt and blend on high for 1-2 minutes, using the tamper to mix and scraping down the sides and underneath the blades as needed. If the mixture is having trouble blending, you can add the melted chocolate in now (you just don’t want to add it to very cold ingredients because it can cause the mixture to seize up). Otherwise, blend until smooth before adding the melted chocolate. If it’s still struggling to blend, you can add more coconut yogurt, maple syrup, or lemon juice! Taste and adjust as needed, adding more coconut yogurt for fluffiness, maple syrup for sweetness, or lemon juice for a tangy cheesecake flavor.

To assemble your cheesecake cups, top the cookie crumb layer in each jar/glass with ~1/4 cup of the cheesecake mixture and 1 Tbsp of the raspberry compote (if using).

Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving (our preference). The filling will thicken as it cools. When ready to serve, top the cheesecake with fresh raspberries (if not including the raspberry compote).

Store covered cheesecakes in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If not enjoying them within a few hours, we suggest adding the berries right before serving! If frozen, let thaw before enjoying. The texture will be slightly less creamy after freezing but still very delicious!